Bread and Butter Pudding


Preparation info

  • Serves


    • Difficulty


Appears in

New British Classics

By Gary Rhodes

Published 1999

  • About

Yet another variation on custard, bread and butter pudding has become one of our classics. It was always a good way of using up stale bread with milk, sugar and eggs, but this would often result in an overcooked, dry and tasteless pud, which left it with a bad name. This recipe will give you quite a different dish, something with an almost sponge-like texture with thick fresh custard oozing out between the layers. I’m using just egg yolks and half milk and double cream, which is obviously a